Spoon ice cream into crust, then pat down with back of spoon to fill spaces.

Sprinkle with coconut and nuts, then drizzle with syrups.

If time permits, freeze about 1 hour until firm, or cover with plastic lid and freeze up to 1 week.NOTE Spread coconut and chopped nuts in a microwave-safe dish or nonstick skillet. Microwave uncovered on high 2 minutes, stirring twice, or cook over medium heat, stirring often, until lightly browned.

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